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QUESTION 1
A core concept in implementing TQM is Deming's 14 points, a set of management practices to help companies increase their quality and productivity. List 7 points and explain in detail the objective of 6 of them.
QUESTION 2
Most organizations within the Public Sector in Mauritius do not offer quality service to their customers as compared to their counterparts offering the same services in the Private Sector. Compare two such organizations of your choice (one each from the Public and Private Sectors) giving the reasons for the performance of each party in each major process of the service. What is your recommendation to improve Public Sector performance?
Question 1: You have just been appointed as Food & Beverage Manager of a medium-size hotel. (i) Explain in detail the various areas you would check on the first week of you
Q. How is the cost of FCA best defensible to the public? FCA is not a fixed product it is an approach, it is potential to tailor a cost-effective FCA system to meet the require
Surveys and Censuses There are also organisations which have been set up specifically to gather statistical information through censuses and surveys. This may be considered a
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Type of Building: The number of floors has direct effect on the which should be used. Single story building the most common type being built today lends themselves to
Increase in Demand: Exponential growth in the volume of published information, increase in the number of users and availability of large number of online and C D - R OM bibli
Q. Can FCA assist in setting up unit-based fees ("pay-as-youthrow")? Yes. FCA can be a helpful means in developing fair and equitable service fees. It also allows communities i
LIBRARY ORGANISATIONAL STRUCTURE OBJECTIVES We have learnt in Unit 1 that an organisation has to be structured in order to achieve its goals and objectives. In this
Types of Production to be Handled: The type of production being handled greatly affects material handling decisions. Powders liquids and gases are well suited for transp
Question 1: You have just been appointed as Food & Beverage Controller of a major Food & Beverage operation within a medium-size hotel. Explain in detail the various areas you
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